3 Ingredient Brown Sugar Cookies
These 3 ingredient brown sugar cookies are perfectly sweet and buttery! Made with simple ingredients, they taste like a mix between shortbread and butter cookies. They are easy to make and are ready in less than 30 minutes!
Servings: 16 cookies
Calories: 206kcal
Ingredients
- 1 cup salted butter (softened to room temperature)*
- 1 cup brown sugar (packed)*
- 2 cups all purpose flour *
US Customary - Metric
Instructions
- Preheat the oven and prepare a baking sheet: preheat the oven to 350℉ (177℃). Line a baking sheet with parchment paper and set aside.
- Cream the butter and brown sugar: using a handheld or stand mixer with a paddle attachment, cream the butter and brown sugar together on medium to high speed until light and fluffy, about 2 minutes.
- Add the flour: with the mixer on low speed, slowly add the flour to the butter and sugar mixture. Mix until combined.
- Scoop balls of dough onto the baking sheet: Use a 2 tablespoon cookie scoop to make even-sized balls of cookie dough. If using a food scale, each ball of dough should weigh 40 grams. Roll each ball between your hands to smooth its surface. Then place the balls on the prepared baking sheet at least 2 inches apart so they don't spread into each other as they bake.
- Flatten the balls of dough: using your hand or the bottom of a glass, gently flatten each ball of dough into discs that are ¼ inch thick.
- Bake the cookies: place in the oven and bake for 10 to 12 minutes until the edges are crisp and a light golden brown. Cool for 5 minutes on the baking sheet before transferring to a wire rack to cool completely. Enjoy!
Video
Notes
- Butter: the salted butter can be substituted with the same amount of unsalted butter. You may wish to add a pinch of salt to the dough to balance the sweetness.
- Brown sugar: either light or dark brown sugar can be used. Since dark brown sugar has a higher moisture content, it may yield a softer cookie. To properly measure, weigh the sugar in grams or pack it into a measuring cup until it is tight and compact.
- All purpose flour: for best results, weigh in grams or use a measuring cup with the spoon and level method. To do so, spoon the flour into the measuring cup being careful not to pack it down. Once it reaches the top, level it off with a knife.
- Add vanilla: add a teaspoon of vanilla extract to the dough to enhance the butter and sugar flavors.
- Add spices: a ¼ teaspoon of cinnamon, nutmeg, or pumpkin spice mix will add complexity to the flavor profile.
- Top with nuts or melted chocolate: for a little texture and crunch, top with chopped walnuts, pecans, or pistachios before baking. Fellow chocolate lovers can drizzle some melted chocolate on top of the cookies after baking. I love using dark chocolate to balance the sweetness.
- Equipment: handheld or stand mixer; 2 tablespoon cookie scoop; food scale.
- Storage: the cookies can be stored in an airtight container for up to 4 days at room temperature or 2 weeks in the refrigerator. They can be frozen for up to 3 months. If freezing stacked, place parchment paper between the layers so they don't stick together.
Nutrition
Serving: 1cookie | Calories: 206kcal | Carbohydrates: 24g | Protein: 2g | Fat: 12g | Saturated Fat: 7g | Trans Fat: 0g | Cholesterol: 31mg | Sodium: 95mg | Potassium: 37mg | Fiber: 0g | Sugar: 12g | Vitamin C: 0mg | Calcium: 16mg | Iron: 0mg
